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Foodie Chat

4.21.2008

I have never heard of 'Channa Briyani' until I met Poornima. She used to tell me that this is one of her favourite and she prepares this very often. So, we made her prepare this recipe yesterday for lunch and wow! it was very delicious. She learnt it from her mother-in-law and below is her version of 'Channa Briyani'.

In a pan take 1/2 tablespoon of ghee and fry the basmathi rice for 2 min

Grind the chopped tomato into juice and keep aside.

In a pan, heat 3/2 teaspoon of oil and fry all the ingredients under 'To grind' with one tablespoon of grated coconut. Leave it to cool and grind in mixer (Paste 1)

Grind the grated coconut with 1 cup of hot water and take the milk from it (This is first extract), Again grind with another 2/3 cup of hot water and take the milk (second extract).

In a pressure cooker, add 3 tablespoon of ghee.When ghee gets heated up add the crushed cardamon and bay leaves.When the cardamon aroma comes,add remaining chopped garlic. after a minute add the grinded paste 1.Stir for a 2 minutes. Now add the tomato juice and the garam masala.

Add the boiled channa. Add coconut milk and water so as the combined volume of the both should be of 2 cups. Now add basmathi rice, salt. Add chili powder if required. Add mint and coriander leaves. stir for few seconds. Close the lid and pressure cook for 3 hisses. Leave for 15 min .

Open the lid and mix it up as the masala may remain at the top. Serve with raitha